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Beef Carpaccio with Pears and Arugula

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Arugula brings its crisp, peppery qualities to a plate of Forelle pears, beef carpaccio, and shaved Parmesan. Tossing the greens in olive oil and lemon juice creates a citrusy tart complement for the fruit; the lemon also keeps the pear creamy-looking.

Source: Martha Stewart Living, October 2006
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Cook's Notes

The beef in this recipe is not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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